Caesar Salad

Caesar Salad at home only really requires a good fresh, crispy lettuce. That, and some eggs, stale bread and tinned anchovies... And a good homemade Caesar Salad is really delicious. Delicious as a side dish, and delicious as a main course. Whatever suits, and whenever you eat it; this salad is very tasty and joyfully good for you too.

Salad

Lettuce (Little Gem, or something similar)

8 Anchovies (from jar or tin)

Stale-ish Bread

8 Spring Onions

4 Free Range Eggs

Dressing

2 Egg Yolks

Pinch Salt

2 tsp Dijon Mustard

Very large squeeze Lemon Juice

1 small Clove Garlic

1 tsp Cider Vinegar

Rape Seed Oil

Extra Virgin Olive Oil

Black Pepper

To make the Dressing, put the Free Range Eggs (don’t get me started on non-free range…), 2 tsp Dijon Mustard, 1 tsp Cider Vinegar, a squeeze of Lemon Juice and the crushed Garlic – all in a bowl

Start to whisk the Oil in with an electric whisk… Using a mix of Rape and Olive Oil is good – go slowly to make sure the dressing emulsifies – and add as much Oil as it takes to get to the right kind of ‘dressing’ consistency

You’ll know when it is ready because the texture of good, thick, Caesar Dressing will be right

Add a crunch of Black Pepper and taste… Should be perfect but could have another squeeze of Lemon Juice?!

To assemble the Salad, wash and dry the Lettuce Leaves… Drain the Anchovies of any Oil and wash the Spring Onions

Prepare Croutons by roasting torn up pieces of slightly stale Bread at 200˚c (brushed with a little Olive Oil and Salt) for 7 minutes

Prepare the Free Range Eggs by putting in water and bringing to the boil for 12 minutes. Rinse them under cold water for a while, and then peel the shell off – the eggs will be perfectly hard boiled

Arrange everything on a plate and generously drizzle with Caesar Dressing….

This Healthy Caesar Salad is delicious with some simple summer New Potatoes; or on its own